Recipe: Vegetarian and Veggie Recipes (22) - 09-28-97 Recipe Swap (updated)

22 VEGETARIAN AND VEGGIE RECIPES
Recipe Swap - September 28, 1997

Veggie and Wild Rice Casserole
Vegetable Pakoras
Two Grain Vegetable Casserole
Tomato Florentine Bisque
Gingered Tofu Peanut Spread
Vegetable Couscous with Habanero Peppers
Baked Rice with Sour Cream, Chilies and Corn
Capellini with Tomato Pesto
African Squash and Yams (Futari)
Fettucine Margherita
Apple Barley Soup
Bet 'Ya Thought It Was Chocolate Pudding
Diet Cheater's Peanut Butter Cheesecake
Squash Casserole
Aunt Bert's Sour Cream Cookies
Brocolli Pasta Toss
Hot and Sour Broccoli
Broccoli Pesto
Broccoli Salad
Linguine with Spicy Broccoli and Garlic Sauce
Potatoes And Beans
Cabbage And Potato Stir-Fry

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VEGGIE AND WILD RICE CASSEROLE
Source: The Gabby Gourmet
Makes 12 servings

1 1/2 cups wild rice, uncooked
1 quart rich chicken broth or stock
1/4 cup butter or olive oil/butter combo
2 cups celery (with leaves), sliced
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
1 (8 oz.) can water chestnuts, drained and sliced
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1/2 cup sherry wine
1/4 cup finely chopped fresh parsley
1/4 cup pimento strips
1/4 teaspoon thyme
1/4 teaspoon marjoram
Salt and freshly ground pepper, to taste
1 cup sliced toasted almonds

Wash rice in cold water; drain. Place in a medium-size saucepan, adding the chicken broth. Bring this mixture to a boil, reduce the heat, cover and simmer about 45 minutes or until rice is tender.

Preheat oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray.

In a medium-size skillet, heat the butter/oil over a medium-high heat, then add the celery, onion, garlic and mushrooms. Let this mixture saute until tender crisp.

Add the cooked rice to the sauteed mixture, along with the remaining ingredients, except the almonds. Mix well, then spoon into the prepared baking dish. Top with the almonds.

Cover and bake at 350 degrees F for 45-50 minutes.

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VEGETABLE PAKORAS
From: Maryan, NZ

1 large potato
1 small eggplant
1 onion
1/4 cup of white flour
1/2 cup besan (chickpea flour)
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon whole coriander seeds
Oil for deep frying

Cut the potatoes, eggplant and onion into matchstick like pieces.

Mix together the flour, besan, salt, pepper, and the rest of the spices. Mix the flours and seeds into the vegetables, sprinkle on a couple of tablespoons of water and mix together with your hands until it just holds together.

Fry tablespoons of this mixture in about 3/4-inch of very hot vegetable oil until golden brown, about 5 minutes. Drain and serve hot.

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TWO GRAIN VEGETABLE CASSEROLE
Makes 6 side dish servings or 4 main dish servings
From: Risa G., NJ

I found this clipping when I was cleaning out all my recipe files. I made it for Steve and he loved it. Also good leftovers.

2 medium carrots, halved lengthwise, and thinly sliced
1 cup fresh mushrooms, quartered
1 cup canned black beans, rinsed, drained
1 (8 oz.) can whole kernel corn, drained
1 cup vegetable broth
1/2 cup pearl barley, uncooked
1/3 cup snipped fresh parsley
1/4 cup bulghur wheat
1/4 cup chopped onion
1/4 tsp. garlic salt
1/2 cup shredded cheddar cheese

In a 1 1/2 quart casserole, combine all ingredients except cheese.

Cover and bake in a 350 degree F oven for 1 hour, stirring halfway through the baking time.

Sprinkle with cheese. Cover and let stand about 5 minutes or till cheese is melted.

TO FREEZE AHEAD:
Prepare and cook casserole as directed, except do not add cheese. Cool, cover and freeze for up to a month. To reheat, bake covered in 350 degree oven for 55-60 minutes or till heated through, stirring once. Stir again. Sprinkle with cheese. Cover and let stand for about 5 minutes or till cheese is melted.

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TOMATO FLORENTINE BISQUE
From: Debbie McCrory (Debbie, D.W.)

This is adapted from Southern Living. It is really good!

3 Tablespoons butter or margarine
1/2 cup minced onion
2 teaspoons minced garlic
1/3 cup minced carrot
1/3 cup minced celery
1/2 cup sliced mushrooms
3 Tablespoons flour
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 1/2 cups milk
1 (28 oz) can diced tomatoes, undrained
2 pkgs (9 oz each) Stouffer's Creamed Spinach, defrosted

Melt butter in saucepan; add onion and garlic, then carrots, celery and mushrooms; saute until tender 4-5 minutes.

Stir in flour, salt and pepper, stirring 1 minute. Add milk gradually; cook, stirring constantly, until thickened, 2-3 minutes.

Stir in tomatoes with juices, and creamed spinach. Cook until thoroughly heated.

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Risa G., NJ: This is from a great little book that I got for Mother's Day last year. Also everything is very quickly cooked.

GINGERED TOFU PEANUT SPREAD
Source: Quick Vegetarian Pleasures
Fills 6 sandwiches

1/2 lb. firm or extra-firm tofu, patted dry
1 Tbsp. tamari soy sauce
2/3 cup natural style peanut butter
1 Tbsp. lemon juice
1 1/2 tsp. minced fresh ginger
1 garlic clove, minced
2 Tbsp. water

Put the tofu and tamari in a blender or food processor and puree until smooth. Turn off the blender and scrape down sides as necessary.

Scrape the tofu into a medium bowl. With a fork, vigorously beat in all of the remaining ingredients. Let sit 30 minutes at room temperature before serving.

This spread will keep for up to 3 days covered and refrigerated.

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VEGETABLE COUSCOUS WITH HABANERO PEPPERS
Source: Chicago Tribune, Pat Dailey, January 31, 1991
Makes 4 servings

FOR THE HARISSA:
1 medium garlic clove
4 habanero chili peppers
1 tsp grated orange rind
1/4 cup olive oil
1 Tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp caraway seeds

FOR THE COUSCOUS:
3/4 cup stock or broth
1 cup couscous, uncooked
1/4 cup dried currants
1/4 cup olive oil, divided use
1/4 cup pine nuts
1 medium zucchini, diced
1 medium red bell pepper, diced
1/2 tsp ground cumin
1/8 tsp ground cinnamon
Salt to taste
4 green onions, cut in rings
1 (15 oz) can garbanzo beans, rinsed, drained
1/2 cup tiny frozen peas, thawed
1 habanero chili pepper, seeded and minced
1/4 cup minced fresh herbs (cilantro, parsley and mint)
4 Tbsp fresh lemon juice

TO PREPARE THE HARISSA:
Mince garlic in a food processor or blender. Add chilis and orange rind, and continue processing until minced. Add remaining ingredients for the Harissa, and mix for 30 seconds. Set aside.

TO PREPARE THE COUSCOUS:
Heat stock or broth to boiling.

Combine couscous and currents in a large bowl. Pour boiling stock over mixture, cover and let stand 10 minutes. Fluff with a fork to separate.

TO PREPARE THE VEGETABLES:
While couscous is standing, heat 1 tablespoon oil in skillet. Add pine nuts and cook, stirring, for about 2 to 3 minutes until browned. Remove with a slotted spoon and set aside.

Add another tablespoon oil to skillet. Cook zucchini, red bell pepper, cumin, cinnamon, and salt over high heat for about 4-5 minutes, until they begin to soften. Add onions, garbanzos, peas, and habanero. cook about 2 minutes, until heated through. Remove from heat.

Add contents of skillet to couscous, and add herbs, remaining oil, and lemon juice. Toss lightly.

Serve hot or at room temperature, passing the Harissa separately.

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BAKED RICE WITH SOUR CREAM, CHILIES AND CORN
From: Berta, Ca
Makes 8 servings

Clipped this recipe out of a magazine some time ago.

2 cups water
1 1/2 tsp. butter
1 tsp. salt
1 cup rice, uncooked
1 small onion, chopped
1 (16 oz.) can whole kernel corn, drained
1 (4 oz) can Ortega chopped chilies
1 clove garlic, mashed
1/2 cup sour cream
2 1/4 cups grated white cheddar cheese
1/4 cup chopped fresh cilantro

Coat an 8 cup shallow baking dish with nonstick cooking spray.

Bring 2 cups water to boil in heavy medium saucepan. Add butter and salt; mix in rice. Reduce heat to low, cover and cook until rice is tender, about 25 minutes. Transfer rice to large bowl and cool, fluffing occasionally with a fork.

Cook chopped onion in small amount of water until soft. Drain if necessary and add to the cooked rice with the corn, chilies and garlic; set aside.

Combine sour cream and cilantro; mix into rice mixture well. Stir in cheese. Pour into prepared casserole dish.

Bake 35 minutes at 350 degrees F.

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CAPELLINI WITH TOMATO PESTO
From: Risa G., NJ
Makes 4 servings

Also from the same book. This is really rich but delicious!!

1/3 cup pine nuts
1 (6 oz.) can tomato paste
1/2 cup minced fresh parsley
1/4 cup finely chopped fresh basil (or 2 tsp. dried basil)
1/2 cup olive oil
1/2 cup grated parmesan cheese
2 garlic cloves, pressed
1/2 tsp. salt
Freshly ground pepper to taste
1 lb. capellini or spaghettini, uncooked

Lightly toast pine nuts in 350 degree F oven until golden, about 5 minutes.

TO MAKE THE SAUCE:
Combine the pine juts with all the remaining ingredients except the pasta in a medium bowl. (This step may be completed up to 24 hours in advance, covered, and chilled. Bring to room temperature before mixing it with the pasta.)

Bring a 6 quart pot of water to a boil. Add the pasta and cook until al dente.

Before draining the pasta, beat 2 tablespoons of the boiling water into the sauce.

Drain the pasta and return it to the pot or drop it into a large bowl. Spoon on the sauce and toss quickly. Serve immediately.

Note: This is very fattening but totally delicious. I made it for a dinner with my brother-in-law and nephew and everyone loved it. The leftovers (if there are any) stay very well in the refrigerator for quite awhile.)

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AFRICAN SQUASH AND YAMS (FUTARI)
Source: Betty Crocker Regional and International Recipes
Makes 6-8 servings

1 small onion, chopped
2 tbsp oil
1 lb Hubbard squash, peeled and cut into 1-inch pieces
2 medium yams or sweet potatoes, peeled and cut into 1-inch pieces
1 cup coconut milk
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until tender.

Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.

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FETTUCINE MARGHERITA
From: Risa G., NJ
Makes 4 servings

This is yummy and very basic.

1 lb. fettucine, uncooked
2 Tbsp. olive oil
2 Tbsp. unsalted butter
12 oz (about 4 1/2 cups) sliced mushrooms
4 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 (28 oz.) can imported plum tomatoes, well drained, and chopped
1/4 cup white wine
1/2 cup heavy (whipping) cream
1/2 tsp. salt
1/3 cup grated parmesan cheese

Cook the fettucine until al dente in a large pot of boiling water.

Meanwhile, in a large skillet heat the olive oil and butter over medium-high heat. Add the mushrooms and saute until they brown and the juices begin to evaporate, about 7 minutes.

Add the garlic and red pepper flakes to the skillet and cook for 2 minutes, stirring frequently.

Add the tomatoes and wine to the skillet and boil 2 minutes, stirring often. Add the heavy cream and salt and boil 1 minute.

Drain the fettucine thoroughly. Return to the pot or place in a large bowl, then pour on the sauce and sprinkle on parmesan cheese. Toss quickly and serve immediately.

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APPLE BARLEY SOUP
Source: Jane Marsh Dieckman
Makes 6 servings

2 large onions, thinly sliced
2 tbsp vegetable oil
3 1/2 cups vegetable stock
1 1/2 cups apple cider or unsweetened apple juice
1/3 cup pearl barley, uncooked
2 large carrots, diced
1 tsp thyme
1/4 tsp dried marjoram
1 bay leaf
2 cups unpeeled chopped apples
1/4 cup minced fresh parsley
1 tbsp lemon juice
1/4 tsp salt

In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 minutes or until onions are browned.

Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender.

Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve.

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From: Risa G., NJ: Another great vegetarian cookbook from my collection. I used to use it like a cooking bible. But my husband got tired of some of the stranger veggie items I was making. This is one of the best recipes in it. If you are allergic to chocolate or just a vegan, it is delicious.

BET 'YA THOUGHT IT WAS CHOCOLATE PUDDING
Source: Kathy Cooks Vegetarian Low Cholesterol by Kathy Hoshijo
Makes 2 to 4 servings

1 cup soft tofu, drained
1 banana
1 Tbsp. peanut butter
1 Tbsp. carob powder
1 Tbsp. grain coffee
3 Tbsp. honey
2 Tbsp. sunflower seeds
Sliced almonds
Carob shavings or chopped carob chips

Combine first 6 ingredients and mix in blender on low speed until smooth.

Scoop into a bowl; add sunflower seeds and mix. Top with sliced almonds.

Shave a block of carob (if you can find it like that) or carob candy bar into fine slivers (or chop carob chips) and sprinkle them on top. Set in freezer or refrigerator to chill.

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From: Risa G., NJ: Also another great carob recipe. If you are a peanut butter lover, this is the one for you:

DIET CHEATER'S PEANUT BUTTER CHEESECAKE
Source: Kathy Cooks Vegetarian Low Cholesterol by Kathy Hoshijo

1 cup carob cookie crumbs
1/2 cup butter or margarine
3 (4 oz) packages Neufchatel cheese
3/4 cup chunky peanut butter
3/4 cup honey
2 Tbsp. whole wheat flour
2 Tbsp. Bipro or egg replacer (or 1/4 cup egg beaters)
1 1/4 cups milk
1/4 cup honey
1/2 cup carob powder
1/2 cup non-instant milk powder
1 tsp. vanilla extract
3/4 cup nonfat or lowfat milk

Blend cold carob cookies in blender to make crumbs. Mix crumbs with butter and press mixture into the bottom of a cheesecake pan. Be sure to dip hands in water while pressing to prevent crust from sticking to your hands.

Mix next 6 ingredients together in bowl till smooth and pour on top of crust.

Mix next 5 ingredients and drizzle back and forth over top of cheesecake in the shell. With a butter knife, cut down into cheesecake mixture, being careful not to cut through to the crust. Cross syrup lines so syrup marbleizes cheesecake filling.

Bake at 350 degrees F for 1 hour and 10 minutes or till knife inserted in the middle comes out clean. Allow to cool and refrigerate overnight before serving.

Very fattening but worth every bite.

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SQUASH CASSEROLE
From: Crabby, VA
Source: Karen Lyons, Lyons Family Cookbook
Makes 6-8 servings

6 to 8 small yellow squash
1 large onion, chopped
1 cup evaporated milk
2 eggs, beaten
1/2 stick (1/4 cup) margarine
Salt and pepper

1 cup grated cheddar cheese
2 cups saltine cracker crumbs

Cook squash and onion until tender; drain well. Add evaporated milk, eggs, margarine, salt and pepper; mix well. Add cheese and cracker crumbs, setting aside some cheese and crumbs for top. Pour into well greased casserole.

Sprinkle top with reserved cheese and crumbs.

Bake in preheated 375 degree F oven for 45 minutes.

Freezes well.

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MY AUNT BERT'S SOUR CREAM COOKIES
From: Betsy@Recipelink.com

Here is a favorite family recipe of mine, which produces the best soft sugar cookies I've ever had.

BEAT TOGETHER:
4 beaten eggs
2 cups sugar

BEAT INTO SUGAR MIXTURE:
1 cup sour cream
1 cup melted butter (no, these aren't low fat!)
1 tsp vanilla

SIFT TOGETHER:
4 cups flour
1 tsp baking soda
1 tsp salt
4 tsp baking powder
1/2 tsp ground nutmeg

Stir flour mixture into creamed sugar mixture being careful not to over mix or over beat.

Drop by heaping tablespoons onto greased baking sheets. Sprinkle with some cinnamon-sugar or press raisins, walnut halves, or candied cherries on the tops.

Bake at (375 degrees F) for 8-10 minutes (time will vary with size) until golden on bottom and top springs back when touched.

To store, separate with layers of wax paper or plastic wrap.

My dear Aunt Bert always stirred in a little love when making these cookies, be sure to add some too! - Betsy

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BROCCOLI PASTA TOSS
Source: Vicki Schlining, Ellicott City, Maryland
Makes 4 servings

8 ounces pasta or egg noodles, uncooked
1 large head fresh broccoli
FOR THE WHITE SAUCE:
1/2 stick butter or margarine (4 tablespoons)
1 1/2 cups milk
3 tablespoons flour
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
FOR SERVING:
2 tablespoons grated Parmesan cheese

Cook the pasta noodles in boiling water until al dente; drain. At the same time, steam the broccoli until fork tender. Chop the broccoli with a spoon as you remove it from the steamer.

In a small saucepan over low heat, melt the butter. Add the milk, flour, salt, pepper and garlic powder. Stir until thickened.

Combine the cooked pasta and broccoli. Pour on the sauce and toss until well combined. Turn the mixture out into a small casserole or pie plate. Top with grated Parmesan and serve right away.

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HOT AND SOUR BROCCOLI
Source: Andrew Lewis Tepper

Here's a recipe I made up. All measurements are approximate.

Heat "a stir-fry amount" of sesame oil and peanut oil (50/50) until it is very hot. Add 2 cloves crushed garlic, and a couple of slices of fresh ginger and cook for a few seconds.

Cut up a head of broccoli and stir-fry. If the oil is so hot that the broccoli burns (just slightly!) that's good.

Add some Szechuan chili pepper paste, and approximately 2 oz rice wine vinegar, and cook another 30 seconds.

Add 8 ounces of chicken stock and let that heat. Add some cornstarch/cold water mixture and cook to thicken.

Serve with rice.

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BROCCOLI PESTO
From: NutRajus

You take a big bunch of broccoli, then you wash it and throw it into the food processor, and you forget about it (well for about two minutes anyway).

Add and process:
About 2 tablespoons basil
1 cup sesame oil (you can use olive oil
1/3 cup of Parmigiano Reggiano
2 teaspoons ground white pepper,
1 small tomato
Salt, to taste
Semi-vegetarians can use anchovy paste.

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BROCCOLI SALAD
From: Candy,VA
Makes 4-5 servings

1 bunch broccoli, cut in small pieces
1/2 pound bacon, cooked and crumbled (or real bacon bits)
1/2 cup shredded sharp cheese
1 red onion, diced
1/2 cup mayonnaise
1/4 cup sugar
1 tsp vinegar

Combine broccoli, bacon, cheese and onion. Mix together with mayo, sugar and vinegar dressing. Toss and serve.

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LINGUINE WITH SPICY BROCCOLI AND GARLIC SAUCE
Source: robert.foster

1 lb. linguine, uncooked
2 lb. fresh broccoli
2 tbsp. minced garlic
3 flat anchovy fillets, chopped
1/4 tsp. dried hot red pepper
3/4 cup olive oil
1/2 cup minced fresh parsley leaves

Cook the pasta according to package directions; drain.

Meanwhile, cut the broccoli into flowerets, peel the stems and cut crosswise into 1/2-inch pieces. In a large kettle of boiling water blanch the broccoli for 3-4 minutes, drain them in colander and refresh them under cold water.

In a large heavy skillet cook the garlic, the anchovies and the red pepper flakes in the oil over moderately low heat, stirring, until the garlic is golden. Add the broccoli and the parsley and cook the mixture, stirring until it is heated through. Add salt and pepper to taste. Serve the with the pasta immediately.

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POTATOES AND BEANS
Source: From Low-Fat Microwave Meals by Barbara Methven
Makes 8 servings

1 lb new potatoes, 1/4-inch slices
1/4 cup green bell pepper, 1 1/2 x 1/4-inch strips
1/4 cup red bell pepper, 1 1/2 x 1/4-inch strips
1/4 cup chopped onion
2 tbsp minced fresh parsley
2 tbsp chicken broth (or water)
1 tbsp olive oil
1 clove garlic
1/4 tsp dried rosemary, crushed
1 (16 oz) can kidney beans (or other beans), rinsed and drained

In 2-quart casserole, combine all ingredients, except beans.

Cover and microwave on HIGH for 10 to 14 minutes or until potato are tender, stirring once.

Add beans; mix well. Cover and microwave on HIGH for 1 1/2 to minutes or until beans are hot.

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CABBAGE AND POTATO STIR-FRY
Makes 6 servings

3 medium potatoes, peeled, cut in 1/2-inch cubes
2 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp cornstarch
1/3 cup chopped onion
1 small clove garlic, minced
2 tbsp cooking oil
3 cups shredded cabbage
1 tbsp snipped fresh parsley

Cook potatoes, covered, in boiling salted water 3 to 5 minutes or until barely tender. Drain well.

For the sauce mixture, combine 2 tablespoons water, soy sauce, ginger, and cornstarch; set aside.

Cook onion and garlic in hot oil 1 minute. Add cabbage; stir-fry 2 minutes. Add potatoes; stir-fry 2 minutes. Add sauce mixture and parsley; cook 1 minute.